Curry Stuffed Bread ‘Karee Pan’
Curry Stuffed Bread ‘Karee Pan’

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Curry Stuffed Bread ‘Karee Pan’ cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Curry Stuffed Bread ‘Karee Pan’ dishes that you simply make.

Alright, don’t linger, let’s course of action this curry stuffed bread ‘karee pan’ menu with 19 elements which are definitely easy to find, and we have to process them at the very least through 10 actions. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements for Curry Stuffed Bread ‘Karee Pan’:
  1. Require for <1-Hour Focaccia Dough>
  2. Need 3/4 cup of Warm Water
  3. Prepare 1 teaspoon - Dry Yeast
  4. Provide 1 tablespoon for Sugar
  5. Take 2 cups Bread Flour
  6. You need 1/2 teaspoon - Salt
  7. Provide 1 teaspoon of Baking Powder *Note: If you have enough time to proof the dough, you don’t need to add it
  8. Prepare 2 tablespoons of Vegetable Oil OR softened Butter
  9. Get 1/2 cup ‘Panko’ Bread Crumbs for coating
  10. Provide 1 of Egg for coating
  11. You need of <Curry Filling>
  12. Get of About 125g Minced Meat *Beef, Pork OR Chicken
  13. Get 1 teaspoon Oil
  14. Provide 1/2 of Onion *finely chopped
  15. Make ready 1/2 for Carrot *finely chopped
  16. Need 1 teaspoon of grated Ginger
  17. You need 1 - small clove Garlic *grated or finely chopped
  18. Make ready 100 ml of Water
  19. Make ready 40 g of Curry Roux (Sauce Mix) *cut into small pieces
Curry Stuffed Bread ‘Karee Pan’ start cooking:
  1. To make Focaccia Dough. place Warm Water, Dry Yeast and Sugar in a bowl, mix gently and set aside.
  2. Combine Bread Flour, Baking Powder (*optional) and Salt in a large heat-proof bowl. Make a well in the centre and pour in the yeast mixture and Oil (OR Butter). Mix well to form a soft dough. Knead for 2 to 3 minutes, adding extra flour as required, until smooth and elastic.
  3. Place the dough in a bowl, cover with a plate or plastic wrap, and set aside in a warm place for 20 to 30 minutes (OR 1 hour if you have time).
  4. Meanwhile, make Curry Filling. What you need is a thick curry mixture that is not runny.
  5. Heat Oil in a saucepan, and cook Minced Meat and vegetables for a few minutes until vegetables are soft. Add Water and Curry Roux, and cook until the mixture is thick. Set aside to cool.
  6. Divide the cooled Curry Filling into 8 even portions.
  7. Turn the dough onto lightly floured surface and divide into 8 even portions. Roll out each portion into an oblong, place 1 portion of the Curry Filling, fold in half, pinch the edges to close completely. Place on baking paper, sealed side down, and set aside in a warm place for 15 to 20 minutes.
  8. If you want to coat them with Panko, roll them in lightly whisked Egg, then roll over ‘Panko’ to coat.
  9. Deep-fry in medium hot Oil, just like frying doughnuts, until cooked through and golden brown. You can bake them in the oven at 200℃ for 15 minutes or until golden brown.
  10. Today I tried both methods. See the difference. Deep-fried ones taste much better.

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